Posts tagged with "Kagura Tensho"
Good friends of ours were kind enough to make Cioppino
for us on our last night in LA. We repaid them with an impromptu shochu tasting from the bottles we had to leave behind.
Far left is Kagura Tensho
, which we just reviewed. A nice, smooth soba, barley, and rice shochu.
Far right is an Awamori we reviewed last week, Shimauta
Next to the Shimauta is my new favorie imo, Kurokame
, our first 90+ point shochu.
But what’s that 4th bottle? It’s a mystery. Anyone know? We’ll reveal it soon.
What was the consensus? For… Read More...
Kagura Tensho is the first 3 grain shochu we’ve reviewed. Barley and rice shochus tend to rely on the single grain while imo (sweet potato) shochus combine with rice or more rarely with barley to balance the robust earthiness of the sweet potatoes. However, this is the first shochu we’ve found that uses three different grains. The usual suspects, rice and barley, are joined with soba, or buckwheat, a heartier grain used in making soba noodles. Read More...